Leftover Turkey Pot Pie with Flaky Biscuits

Turn holiday leftovers into a warm, satisfying turkey pot pie with a creamy vegetable filling and fluffy herb biscuits. This comforting family dinner is filled with cooked turkey, carrots, peas, and sweet corn in a savory sauce, then baked until the biscuit topping is golden and the filling is bubbling. You can make it in a cast iron skillet for an easy one-pan meal or transfer the filling to a pie dish before baking.

Turkey pot pie with biscuits in a skillet.

If you have cooked turkey left after a holiday meal, this easy leftover turkey pot pie is one of the best ways to use it. The filling is rich without being complicated, and the biscuit topping makes the dish feel extra cozy and homemade.

Table of Contents

⭐️ Why this recipe works

Comforting and hearty: Tender turkey, creamy sauce, sweet vegetables, and soft herb biscuits come together in one deeply satisfying dish.
Perfect for leftovers: This recipe is an easy way to repurpose cooked turkey after a holiday meal without serving the same dinner twice.
Simple to prepare: The filling is made with a classic butter-and-flour roux, broth, milk, and pantry-friendly seasonings.
One-dish dinner: Make it in a cast iron skillet and you can cook the filling, top it with biscuits, and bake it all in the same pan.
Family-friendly: The flavors are familiar, cozy, and mild enough for a weeknight meal everyone can enjoy.

🧾 Ingredient notes

Cooked turkey: Shredded leftover turkey is the main protein in this pot pie. It works especially well because it only needs to be warmed through in the creamy filling.
Carrots: Diced carrots add gentle sweetness, color, and a little texture.
Peas: Peas bring a bright pop of color and a classic pot pie flavor.
Sweet corn: Corn adds sweetness and a pleasant bite that balances the savory sauce.
Butter: Butter forms the base of the roux and gives the filling a rich flavor.
All-purpose flour: Flour thickens the sauce so the filling becomes creamy rather than watery.
Chicken broth: Broth gives the filling a savory base and helps create the sauce.
Milk: Milk adds creaminess and softens the flavor of the broth.
Salt and black pepper: These simple seasonings enhance the turkey, vegetables, and biscuit topping.
Dried thyme and dried sage: These herbs pair naturally with turkey and add a warm, aromatic flavor.
Baking powder: Baking powder helps the biscuits rise so they bake up light and fluffy.
Cold butter: Cold butter is cut into the biscuit dough to help create a tender, flaky texture.
Fresh parsley and chives: These herbs add freshness to the biscuit topping and make the pot pie feel extra homemade.

For exact ingredient amounts, see the recipe card below.

👩🏻‍🍳 Here’s how to make it

Easy Leftover Turkey Pot Pie with Biscuits step-by-step

Turkey pot pie with herb biscuit topping.

Preheat the oven to 400°F (200°C). This gives the biscuits enough heat to rise and turn golden.
Melt the butter in a large cast iron skillet or medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes until it forms a smooth paste.
Gradually whisk in the chicken broth and milk. Keep whisking until the sauce thickens and becomes smooth.
Add the turkey and vegetables. Stir in the shredded turkey, carrots, peas, sweet corn, salt, pepper, thyme, and sage. Cook for about 5 minutes, until the vegetables begin to soften and the filling is hot.
Choose your baking dish. If you are using a cast iron skillet, leave the filling in the skillet. If you prefer a pie dish, transfer the filling to the dish.
Make the biscuit dough. In a large bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter. Use a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
Add the milk and herbs. Stir in the milk until just combined, then fold in the chopped parsley and chives. Do not overmix the dough.
Top the filling. Drop spoonfuls of biscuit dough over the turkey filling.
Bake the pot pie. Place the skillet or pie dish in the oven and bake for 20-25 minutes, until the biscuits are golden brown, cooked through, and the filling is bubbling around the edges.

💡 Chef’s Guide: Expert Tips

These simple tips will help you make a better leftover turkey pot pie with a creamy filling and tender biscuit topping.

Cook the roux briefly: Stir the butter and flour for 1-2 minutes before adding liquid. This removes the raw flour taste and helps the sauce thicken evenly.
Add liquid gradually: Whisk in the broth and milk slowly to prevent lumps and create a smooth, creamy sauce.
Keep the filling hot: A hot filling helps the underside of the biscuit topping cook properly.
Do not overwork the biscuit dough: Mix only until the dough comes together. Overmixing can make the biscuits dense.
Add extra flavor: A small amount of smoked paprika can add a subtle smoky note to the filling.
Finish with texture: Brush the biscuit tops with beaten egg and sprinkle with poppy seeds before baking if you want a more polished finish.
Add cheese if desired: A layer of Gruyère or sharp cheddar over the filling before adding the biscuits creates a richer, cheesier pot pie.

📖 Substitutions and variations

Vegetables: Swap in green beans, mushrooms, spinach, or potatoes for a different mix of flavors and textures.
Protein: If you do not have leftover turkey, cooked chicken works just as well in this recipe.
Biscuits: Use ready-made biscuit dough or puff pastry if you want a quicker version.
Herbs: Try rosemary or oregano for a different herb flavor. Fresh herbs can also be replaced with dried herbs when needed.
Thicker filling: Add an extra tablespoon of flour to the roux or slightly reduce the broth if you prefer a thicker sauce.

🍯 Storing and reheating leftovers

Fridge: Let the turkey pot pie cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, place the pot pie in a freezer-safe container and freeze for up to 3 months.
Reheat: Preheat the oven to 350°F (175°C), cover the pot pie with foil, and bake for 20-30 minutes, or until heated through.
Make ahead: You can prepare the pot pie in advance and freeze it before baking. Thaw it in the refrigerator overnight, then bake as directed.

❓Recipe FAQs

Can I make individual pot pies?

Yes. Divide the filling among individual ramekins or oven-safe bowls, then top each one with a smaller portion of biscuit dough. The baking time may be slightly shorter, so check that the biscuits are golden and cooked through.

How can I make the filling thicker?

For a thicker filling, add an extra tablespoon of flour when making the roux or reduce the broth slightly. Let the sauce simmer until it reaches the consistency you like before adding the biscuit topping.

How do I prevent the biscuits from getting soggy?

Make sure the filling is hot and bubbling before the biscuit dough goes on top. The heat from the filling helps cook the underside of the biscuits and keeps the topping from becoming soggy.

More delicious ways to use leftover turkey:

Did you make this Easy Leftover Turkey Pot Pie with Biscuits? Leave a rating and share how it turned out. This cozy recipe is a great way to transform leftover turkey into a fresh, comforting dinner.

Easy Leftover Turkey Pot Pie

This easy turkey pot pie is a cozy way to use leftover holiday turkey. The creamy filling is loaded with carrots, peas, and sweet corn, then topped with fluffy herb biscuits and baked until golden.

5 from 1 vote

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: 6 Servings

Author: Deborah Rainford

Ingredients

For the filling:

2 cups cooked turkey, shredded
1 cup carrots, diced
1 cup peas
1 cup sweet corn
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup milk
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried sage

For the herb biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup cold butter, cubed
1 cup milk
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Instructions

Prepare the filling:

Preheat your oven to 400°F (200°C).
Melt the butter in a large cast iron skillet or medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes, until a paste forms.
Gradually whisk in the chicken broth and milk. Continue whisking until the mixture thickens and becomes smooth.
Stir in the shredded turkey, carrots, peas, sweet corn, salt, pepper, thyme, and sage. Cook for another 5 minutes, until the vegetables are tender and the filling is hot.
If using a cast iron skillet, keep the filling in the skillet. If using a round pie dish, transfer the filling to the dish.

Make the herb biscuits:

In a large bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until just combined, then fold in the chopped parsley and chives.
Drop spoonfuls of biscuit dough over the turkey filling.

Bake:

Place the skillet or pie dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbling.

Notes

Turkey substitutes: If you do not have leftover turkey, use cooked chicken instead.
Vegetable variations: Green beans or potatoes can be added for more variety.
Herb options: Fresh herbs can be replaced with dried herbs. Use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
Freezing tips: This pot pie can be prepared in advance and frozen before baking. Thaw it in the refrigerator overnight, then bake as directed.

Nutrition

Loved this recipe?Leave a comment and let others know how your turkey pot pie turned out.

Meet the Chef!

Hi, I’m Debs, a Cordon Bleu-trained chef and recipe developer. I help you get delicious dinners on the table with reliable recipes, clear step-by-step instructions, and practical tips learned during a 10-year career in professional kitchens.